Kejk tat-tamal u l-ġewż magħmul bil-jogurt! (Date and walnut yoghurt cake!)


Kejk tal-jogurt (Yoghurt cake) by Sandra Hammett

1 pot vanilla or plain yoghurt

2 pots sugar

3 eggs

3 pots plain flour

1 pot sunflower oil

2 tsp baking powder

1 tbs bicarbonate of soda

Mix yoghurt with sugar.  Add eggs and beat well, then add the sieved flour, baking powder and bicarbonate of soda.  Lastly add oil;  may be mixed by hand!  Bake in a preheated oven on 150 gas oven for about 45 mins to 1 hour.

Variations:

Use chocolate, coffee, lemon (+ zest), banana yoghurt but use 1.5 pots sugar. Proceed as above.

Use coconut yoghurt and substitute one pot flour with one pot dessicated coconut;  add glace cherries.

For fruit variations use cherry yoghurt with almonds, vanilla with dried fruits, peach with dried apricots or fresh peaches.  It is important that with fruit and nuts to use half a cup of the flour to first dust them well…this prevents the fruit and nuts from sinking to the bottom!!

Orange yoghurt with orange zest;  + Chocolate chips.  Proceed as above.

Imp. note:  with all flavoured sweet yoghurts use 1.5 pot sugar rather than two to allow for the extra sugar/sweetness of the yoghurt.

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6 Responses to Kejk tat-tamal u l-ġewż magħmul bil-jogurt! (Date and walnut yoghurt cake!)

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